Cocoa Pancakes
Indulge in a breakfast treat that’s both decadent and simple to make with these rich and fluffy Cocoa Pancakes. Infused with the deep flavor of unsweetened cocoa powder and a hint of vanilla, these pancakes deliver a chocolatey twist on a morning classic. They come together in just 25 minutes, making them a perfect choice for both busy weekdays and leisurely weekend brunches. The batter, lightly sweetened and optionally studded with melty chocolate chips, creates a stack of tender pancakes that pair beautifully with maple syrup, whipped cream, or fresh berries. Perfectly portioned to serve four, these cocoa-infused pancakes are cooked to golden perfection in a nonstick skillet, ensuring a light, satisfying texture every time. Whether you’re a chocolate lover or just looking to jazz up your breakfast routine, these pancakes are sure to impress!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 0.25 cup unsweetened cocoa powder
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 0.25 cup chocolate chips (optional)
- 1 as needed vegetable oil or nonstick spray (for cooking)
Instructions
In a large mixing bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the milk, egg, and vanilla extract until smooth.
Melt the butter in the microwave or on the stovetop, then let it cool slightly before adding it to the wet ingredients. Stir well to combine.
Pour the wet ingredients into the dry ingredients and gently fold the mixture together with a spatula until just combined. Do not overmix; it's okay if a few lumps remain.
If using chocolate chips, gently fold them into the batter.
Heat a nonstick skillet or griddle over medium heat. Lightly grease the surface with vegetable oil or nonstick spray.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread the batter slightly with the back of a spoon if needed.
Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancake carefully with a spatula and cook for another 1-2 minutes, or until cooked through.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, whipped cream, fresh berries, or additional chocolate chips.
Nutrition Facts
Calories |
1419 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.2 g | 91% | |
| Saturated Fat | 32.8 g | 164% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 298 mg | 99% | |
| Sodium | 1870 mg | 81% | |
| Total Carbohydrate | 192.4 g | 70% | |
| Dietary Fiber | 26.2 g | 94% | |
| Total Sugars | 58.5 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 379 mg | 29% | |
| Iron | 17.5 mg | 97% | |
| Potassium | 1524 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
